Mexican Bean Salad

Mexican Bean Salad

This salad is the quickest salad I have ever made. It literally involves opening cans, plus a few extra things. It is so delicious you will be making it all the time.

With a fresh mexican flavour, just serve with some avocado guacamole and some corn chips for a mexican fiesta!

To avoid the salad going mushy, and so you can keep it for a little longer, scoop out the insides of the tomato to avoid using the excess juice.

Mexican Bean Salad

Mexican Bean Salad

Ingredients

    Salad
  • 1 Can Cannelini/ Other White Beans
  • 1 Can Black Beans
  • 1 Can Kidney Beans
  • 1 Can Sweetcorn Kernels
  • 5 Tomatoes, seeds removed, finely diced
  • 1/2 Red onion, finely diced
  • 1 Cup Coriander leaves, roughly chopped
  • Dressing
  • 1/4 Cup Olive Oil
  • 1/4 Cup White Balsamic Vinegar
  • 1 Garlic Clove, Minced
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Smoked Paprika
  • 1 Tablespoon Honey

Directions

  1. Drain the Canned Beans and Corn of all their liquid, you might need to rinse the black beans depending on how much sediment there is in the can. Once completely drained, place in a large salad bowl.
  2. Remove the seeds from the tomatoes and finely dice. Removing the seeds ensures no extra liquid is added to the salad. You don't want it mushy.
  3. Finely dice the Red onion and roughly chop the coriander leaves. Add all these ingredients to the salad bowl and stir gently to evenly combine.
  4. Dressing
  5. Mix all dressing ingredients together, stir before dressing the salad as oil will separate.
  6. Pour dressing over salad immediately prior to serving.
http://triedandtrue.com.au/mexican-bean-salad/

Leave a Reply

Your email address will not be published.